Lemon Drizzle Cake with Spring Citrus – Moist, Zesty & Delicious!
A refreshing springtime cake bursting with zesty lemon and hints of orange. Moist, tender, and perfectly drizzled with a tangy icing. Ideal for afternoon tea or celebrations.
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 3 large eggs
- ½ cup unsalted butter, softened
- ½ cup lemon juice (freshly squeezed)
- 1 tablespoon lemon zest
- 1 tablespoon orange juice (freshly squeezed)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup powdered sugar (for icing)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch loaf pan
- Cream softened butter and granulated sugar until pale and fluffy
- Add eggs one at a time, beating well after each addition. Stir in lemon juice, lemon zest, and orange juice
- Whisk together flour, baking powder, baking soda, and salt. Gradually mix into wet ingredients until just combined
- Pour batter into loaf pan and smooth the top
- Bake for 40 minutes or until a toothpick comes out clean
- Cool in pan for 10 minutes, then transfer to a wire rack
- Mix powdered sugar with 1 tablespoon lemon juice to make icing
- Drizzle icing over cooled cake and let set
Notes
Use fresh citrus juice for optimal flavor
Avoid overmixing to maintain a light texture
Check doneness with a toothpick
For extra citrus flavor, add lime or grapefruit zest to the batter
Storage: Keep in an airtight container at room temperature for up to 2 days
Avoid overmixing to maintain a light texture
Check doneness with a toothpick
For extra citrus flavor, add lime or grapefruit zest to the batter
Storage: Keep in an airtight container at room temperature for up to 2 days